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<p>Rotavirus SA11 (RV SA11), a simian strain and member of group A, is widely used for RV research due to its attenuation and similarity to human strains. This study investigated the effects of food acidifying agents and common food processing and preservation conditions on the survivability of RV SA11. Acetic, citric, and lactic buffers (adjusted to pH 4.0) as simulated buffer systems and real food models, including traditional pickle, orange juice, and a fermented yogurt drink, were inoculated with RV SA11 at an initial titer of 7.22 log<sub>10</sub> TCID<sub>50</sub>/ml. Viral titers were determined after exposing samples to refrigeration (4&#xa0;°C for 2 and 4 days), room temperature (20&#xa0;°C for 2 and 6&#xa0;h), heating (90&#xa0;°C for 10 and 30&#xa0;min), and microwave treatment (0.5 and 2&#xa0;min). At 4&#xa0;°C, a 4.99 log<sub>10</sub> TCID<sub>50</sub>/ml reduction was observed in the lactic acid system after 4 days, while complete inactivation occurred within 2 days in the citric and 4 days in the acetic systems. At 20&#xa0;°C, viral titers decreased by 4.45, 3.99, and 3.06 log<sub>10</sub> TCID<sub>50</sub>/ml in lactic, citric, and acetic systems, respectively. Heating at 90&#xa0;°C completely inactivated the virus within 10&#xa0;min in lactic and 30&#xa0;min in acetic systems, while microwave exposure for 2&#xa0;min eliminated infectivity in both acetic and citric buffers. Viral reductions in real foods after 6&#xa0;h at 20&#xa0;°C were lower than in simulated buffers (a range of 2.45 to 3.39 log<sub>10</sub> TCID<sub>50</sub>/ml). Overall, these findings show that food composition and processing conditions significantly influence rotavirus persistence and inactivation in food matrices.</p> Graphical Abstract <p></p>

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The Effect of Food Processing and Preservation on the Survivability of Group A Rotavirus (SA11) in Simulated and Real Food Models

  • 期刊论文

  • 发表日期：

    2026年6月23日

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  • Mahshid Heydari,
  • Atefeh Kachooei,
  • Reza Mohammadi,
  • Omid Rostami,
  • Mehrnaz Hosseini Tehrani,
  • Milad Rouhi,
  • Angila Ataei-Pirkooh

摘要

Rotavirus SA11 (RV SA11), a simian strain and member of group A, is widely used for RV research due to its attenuation and similarity to human strains. This study investigated the effects of food acidifying agents and common food processing and preservation conditions on the survivability of RV SA11. Acetic, citric, and lactic buffers (adjusted to pH 4.0) as simulated buffer systems and real food models, including traditional pickle, orange juice, and a fermented yogurt drink, were inoculated with RV SA11 at an initial titer of 7.22 log10 TCID50/ml. Viral titers were determined after exposing samples to refrigeration (4 °C for 2 and 4 days), room temperature (20 °C for 2 and 6 h), heating (90 °C for 10 and 30 min), and microwave treatment (0.5 and 2 min). At 4 °C, a 4.99 log10 TCID50/ml reduction was observed in the lactic acid system after 4 days, while complete inactivation occurred within 2 days in the citric and 4 days in the acetic systems. At 20 °C, viral titers decreased by 4.45, 3.99, and 3.06 log10 TCID50/ml in lactic, citric, and acetic systems, respectively. Heating at 90 °C completely inactivated the virus within 10 min in lactic and 30 min in acetic systems, while microwave exposure for 2 min eliminated infectivity in both acetic and citric buffers. Viral reductions in real foods after 6 h at 20 °C were lower than in simulated buffers (a range of 2.45 to 3.39 log10 TCID50/ml). Overall, these findings show that food composition and processing conditions significantly influence rotavirus persistence and inactivation in food matrices.

Graphical Abstract